What is Mongolian cuisine?

Mongolian cuisine has always been known as "hard", meat, milk food, pasta-based, want to eat meat, want to eat addictive, you must order Mongolian food.

1, sheep liver wrapped in oil

With sheep intestines on the wall of the oil net wrapped in sheep liver, baked for about 20-30 minutes, sheep liver with oil net package, will not be baked dry, baked black, the oil net by the heat of the melting, the perfect solution to the sheep liver is too much choking problem. One bite, first soared out a spray of fragrant oil, super delicious. If you have the opportunity to go to the pastoral area, you must try this cuisine.

Slaughtering a sheep, each person can only share a small portion of sheep liver wrapped in oil. Herders do not use charcoal fire, the flavor is more pure, often not enough.

2, mutton sausage

Sheep fat intestines added to the meat mixture, so the name of the meat sausage.

Sheep fat intestines thick and fat, in order to taste better, sheep abdominal cavity by the spine on both sides, with a knife to cut off the two tender tenderloin, and then cut off the neck of the meat, mixed into the green onions, garlic, salt, chopped into meat, chopped up and then sprinkled with some fried noodles, fill in the fat intestines. Load when the intestine one end of the tie, loaded with the fat side of the side with the meat mixture turned inside, the original inside turned to the outside, rinsed again with water and then cooked in the pot.

When cooked, fish out, cut into sections about three inches long, served on a plate on the table. In the pounded garlic puree with vinegar, with the hands of the sausage dipped in eating, oil but not greasy, very fresh and delicious. Meat sausage is more flavorful than mutton when done well.

3, blood sausage

Sheep's blood is generally not cooked alone, is the salt, sand onions, a small amount of water and buckwheat (oat noodles) powder into the sheep's blood, into the blood plasma, and then poured into the cleaned small intestine, with a line tightly tied at both ends of the intestine. At this point and everyone common sausage a mold, and then put into the pot to boil and eat. If you use the broth to cook the meat, the flavor is more fragrant.

4, air-dried meat

At the end of each year, when the temperature is below freezing, the raw beef, goat meat cut into small strips, hanging in the shade, let it dry naturally, the next year can be eaten. After air-drying, the meat is crispy and has a much purer flavor than cooked meat. With the air-dried meat to do the noodles, buns, boiled milk tea that is delicious it.

5, lamb soup + rolls

Butter rolls, thin and fragrant, layer by layer. Use warm water and a good noodle, rolled thin and big, butter heating melted and poured on the rolled crust, sprinkle a little flour, spread the butter evenly, rolled into a long strip about 10 centimeters wide, rolled flat and placed in a steamer to steam.

There are several kinds of mutton soup, such as: mutton and sand onion soup, dried meat and sand onion soup, mutton and mushroom soup, mutton and radish soup. Cut the prepared butter rolls into thin strips and dip them in the mutton soup to make them delicious.